The Athenian Riviera’s newest culinary endeavor, Casa Fish Athens, is making waves in Voula, promising a blend of classic and contemporary seafood dishes crafted by the acclaimed Chef Yiorgos Economides. This two-week-old establishment, a project of the prominent VS Hospitality Group led by Vlassis Stathokostopoulos, is poised to redefine the dining experience in the southern suburbs.
A Symphony of Design and Ambiance
The interior of Casa Fish Athens exudes an air of understated luxury, with natural wood accents, plush upholstered booths, and crisp linen tablecloths. Floor-to-ceiling windows offer uninterrupted vistas of the Saronic Gulf, blurring the lines between the elegant indoors and the serene outdoors. The expansive deck, adorned with swaying palm trees and oversized umbrellas, extends over the water, providing an idyllic setting for al fresco dining. Thoughtful lighting, including wall sconces, ceiling spots, and modern fixtures, plays a pivotal role in creating a sophisticated ambiance. A spacious bar on the patio makes a bold statement, underscoring the importance of beverages in the Casa Fish experience.
Chef Yiorgos Economides: A Master of the Sea
The restaurant’s name, Casa Fish, proudly declares its gastronomic focus: seafood. Chef Yiorgos Economides, a renowned expert in marine culinary arts, has meticulously designed a menu that marries classic seafood preparations with contemporary touches, all filtered through his unique culinary vision. The dishes, characterized by familiar yet refined flavors and commendable cooking techniques, are executed by a capable kitchen team under the leadership of Head Chef Stratos Koutroumpilas. The service team, led by Dimitris Gorilas, a long-time collaborator of Chef Economides, maintains an impressively high standard, ensuring a seamless dining experience.
A Culinary Journey: From Tarama to Red Mullet
During a recent visit, as the azure sky transitioned into a canvas of crimson and gold hues at sunset, the culinary journey began with a velvety white tarama. While the addition of bottarga and halva didn’t quite resonate with this reviewer’s palate due to textural and flavor complexities, the accompanying fluffy Thessaloniki koulouri proved to be a delightful pairing. Oysters with Koilada shrimp tartare, caviar, and radish followed, offering a refreshing taste of the sea, though lacking the anticipated intensity.
In contrast, both the yellowfin tuna tartare with olive oil, lime, pickled cucumber, and bottarga, and the Koilada shrimp carpaccio with lemon and cilantro, were impeccably prepared. These dishes showcased a vibrant freshness and delicate acidity. Steamed mussels with fennel, green curry, ginger, and garlic butter invited continuous dipping into their savory broth, while the fried Symi shrimp exemplified the kitchen’s mastery of frying – light, crispy, and utterly delicious. The grilled shrimp, retaining its bite and infused with alluring charcoal aromas, was another highlight.
The pasta course featured perfectly al dente linguine with a well-balanced savoro sauce, complemented by red mullet, presented both as a seared fillet and a tartare, adding finesse and depth of flavor. The grilled steira, with its beautifully crispy, slightly caramelized skin, succulent flesh, and rich taste, stands out as a compelling reason for a return visit to this seaside establishment.
Desserts and Wine: Room for Growth
While the desserts have yet to reach the same level of excellence as the savory dishes, the refreshing and delicately sweet-sour vanilla frozen yogurt was a standout. The honey drizzle provided a harmonious flavor counterpoint, though the toasted pecans scattered on top introduced an unnecessary sharpness. The wine list, boasting over two hundred labels from both Greek and international vineyards, offers an extensive selection to complement the meal.
Casa Fish Athens, despite its nascent stage, presents a promising addition to the Athenian Riviera’s dining scene. With its captivating ambiance, a menu that celebrates the bounty of the sea, and a commitment to quality, it is poised to become a beloved destination for seafood aficionados.
